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Napa Cabbage Wedge With Sesame Ranch

4.7

(3)

Napa Cabbage Wedge With Sesame Ranch recipe
Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

This isn't your classic wedge in shape or substance, but hear us out: A thick round of Napa cabbage is an ideal vessel for the rich miso-tahini dressing that works its way into every layer. As for that tahini, find out why Soom is our favorite brand to use in this recipe—and everywhere else.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

6 oz. bacon slices
⅓ cup extra-virgin olive oil
3 Tbsp. unseasoned rice vinegar
2 Tbsp. white or yellow miso
1 Tbsp. tahini (such as Soom)
1 tsp. onion powder
1 tsp. soy sauce
½ tsp. toasted sesame oil
Kosher salt, freshly ground pepper
1 small head of Napa cabbage
Thinly sliced chives, mild red pepper flakes (such as Urfa biber or Aleppo-style; optional), and toasted sesame seeds (for serving)

Preparation

  1. Step 1

    Cook bacon in a single layer in a large skillet over medium heat, turning occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels and let cool.

    Step 2

    Meanwhile, purée olive oil, vinegar, miso, tahini, onion powder, soy sauce, sesame oil, and 2 Tbsp. water in a blender until smooth; season with salt and pepper.

    Step 3

    Trim top and bottom from cabbage and slice center portion into 1½"-thick rounds. Spoon 1–2 Tbsp. dressing onto each plate and top each with a cabbage round. Season cabbage lightly with salt. Drizzle 1–2 Tbsp. dressing over each and work it into the layers with the spoon. Drizzle any remaining dressing over.

    Step 4

    Tear bacon into large pieces and scatter over cabbage. Top with chives, mild red pepper flakes, and sesame seeds as desired.

TagsDinnerSaladEasyNapa CabbageCabbageLeafy GreensVegetableTahiniBaconCured MeatMeatMisoDairy FreeWinterSideBon Appétit

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